Sometimes it is difficult to find specialty ingredients in local stores (or when you do they are overpriced), which is one of the many reasons I love Amazon. I can find everything I need and have it on my doorstep in a day or two without paying for shipping!

AMAZON PRIME Makes living well and eating well so much easier.

WONDERING IF AMAZON PRIME IS FOR YOU? HERE’S WHY I THINK EVERYONE SHOULD GET AMAZON PRIME AND HOW TO DO IT AS INEXPENSIVELY AS POSSIBLE!

I’m a proud Prime member because I love a good deal, I’ve come to hate shopping in stores because I often cannot find what I am looking for, and I love free fast shipping. It is so easy to order what I need from Amazon because of Prime as so many items qualify for Prime’s free two-day shipping.

I discovered Prime a few years ago when we were living in a very small town in rural Upstate New York. I found great deals on items I couldn’t get in stores near us for the holidays. And then I wondered, could I order specialty foods this way? We did not have access to health food stores and lived in a kind of food desert, so I was a member of a CoOp. I could get some of what I needed, but not all.

This was when I realized Amazon Prime was going to be a game changer for me!

Once I realized that the Amazon Prime program gives me free two-day shipping and offers access to the items I did not have easy access to in my hometown, I realized this was the answer. I could shop online, faster and easier, and it would show up on my doorstep two days later. I now order everything from appliances to spices on Amazon.

And because of the Prime free two-day shipping, I can order one item at a time without worrying about combining orders together to get the best deals on shipping.

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)! You can read my disclosure here.

How do you join Amazon Prime? It’s so easy.

Honestly, you just sign up for it atthis link. Amazon makes it pretty easy. But keep in mind Prime is not free. Thankfully, they let you try it free to see if it will make sense for you like it did for me.

I first got the trial, figuring I’d leave afterward. But when I realized how much money I was going to save on shipping, I kept it. Then I realized all the other amazing things I was getting and I was sold for years to come.

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Instant Pot BBQ Pork Ribs might be the simplest, yet most pleasing Paleo, Whole30, AIP recipe I have made to date.

I am a Texan, so I consider myself a BBQ connoisseur (or a snob, depending on your take. HA!). I grew up eating some of the best BBQ in the country and developed a deep love for all things grilled and smokey. MMM . . . grilled and smokey. I might be drooling.

Anyway, you may wonder how it’s possible for a BBQ snob to possibly endorse an Instant Pot rib recipe. I was skeptical as well, my friends, but I am here to tell you- these Instant Pot BBQ Pork Ribs are delish!

The beauty of this recipe lies in its simplicity. Did I mention you only need four ingredients and they cook in 20-25 minutes? Plus . . .

You can customize these Instant Pot BBQ Pork Ribs by utilizing any type of sauce you prefer.

The salt Lick today is not the Salt Lick of my youth, as it has gained national recognition from the many celebrities who feature it on their shows on The Food Network, but it is still just as good as I remember it. They ship anywhere, so if you don’t feel like making your own and want to try some delicious, authentic, Texas BBQ, check them out.

You can click on the image to learn more.

I do not use a rub in this ultra simple recipe, but it sure can amp up the flavor!

**Do me a favor, please. If you utilize a rub or special sauce that you love on your Instant Pot BBQ Pork Ribs, comment below the recipe. I love hearing how people adapt recipes to fit their needs and preferences.

Are you looking for more Instant Pot recipes? Get immediate access to my growing Free Resources Library by subscribing below:

Season the Baby Back Ribs with generous amount of kosher salt and ground black pepper (omit for AIP).

Place 1 cup of cold water and a trivet in the bottom of the pressure cooker insert. Place the baby back ribs on top of the trivet. Close lid and cook at High Pressure for 20-25 minutes. Here's how to cook two at once.

Turn off the heat and use full Natural Release.

preheat the oven to 450F.

Spread the sauce evenly over the baby back ribs (Top and bottom).

Cook the ribs in the oven for 10 – 15 minutes.

Enjoy!

Recipe Notes

There is no need to double the time when cooking two racks of ribs. The cooking time is the same.

[recipe]

If you are looking for another great pork recipe for the Instant Pot, check out my 6 Minute Balsamic Pork Loin.

Some of the links on this website are affiliate links. That means that if you purchase a product through one of my links, I receive a small commission, and the price is still the same for you! To learn more about this, click here.

Thank you for helping me keep this blog going. I appreciate your support.

HI, I’M ASA!

I believe one should never underestimate the power of a good cup of coffee or the perfect glass of wine and that beauty is ageless.

Fill the tins. You can fill them fully because they don't rise very much.

bake at 350 degrees for about 30 minutes

Recipe Notes

These are delicious with chocolate chips folded in. If you would like to try that just fold in 1 cup of chips as the last step. I sometimes leave half the batter plain and fold in ½ cup chips into the remaining half. These freeze beautifully and are perfect for lunch boxes and a quick breakfast on the go!

Finally, If you’d like a special treat, try these Paleo Pumpkin Muffins with a cup of your favorite coffee flavored with my favorite Whole30, Paleo approved creamer: your own pumpkin spice latte!

Some of the links on this website are affiliate links. That means that if you purchase a product through one of my links, I receive a small commission, and the price is still the same for you! To learn more about this, click here.

Thank you for helping me keep this blog going. I appreciate your support.

HI, I’M ASA!

I believe one should never underestimate the power of a good cup of coffee or the perfect glass of wine and that beauty is ageless.

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Have you avoided pork tenderloin because it usually turns out dry and rubbery? You aren’t alone. It can be tricky. But this six-minute Paleo instant pot balsamic pork will change your mind and convert you to a fan in no time.

The pork tenderloin of my past was always overcooked, so I thought I didn’t like it. I only ate it when served at someone’s house and even then I took only a small portion and doused in a sauce to make it palatable, of course. I never ordered it at a restaurant, and never bought it because I imagined it must be difficult to get right.

My first positive experience with tenderloin was a slow cooker recipe I tried a few years ago. I still wasn’t convinced I could prepare one to slice though because this recipe required shredding, which can make even dry meats work in certain instances (more sauce, please).

I don’t use the slow cooker anymore now that I have anInstant Pot, but I certainly did not think pressure cooking would be a good method because it cooks so fast and tenderloin is so lean, but I kept seeing recipes on Pinterest and figured I’d have to give it a shot at some point. I was just freaked out by the drastic cooking time discrepancies: they ranged from 7 minutes to 45! Six minutes didn’t seem nearly long enough, and 45 minutes is insane- don’t do that to your tenderloin, please.

I finally found one that seemed easy enough to alter to fit my needs and used ingredients I had on hand.

This easy six-minute Paleo instant pot balsamic pork tenderloin is one of those rare recipes that is effortless but will impress even the most particular of guests.

My recipe for six-minute Paleo instant pot balsamic pork tenderloin is inspired by another I found at baconismagic.com. I changed ingredients and reduced the cooking time to 6 minutes based on my end results.

If you cook lots of protein like I do, you should invest in a meat thermometer if you haven’t already. It really is the most reliable way to check for appropriate doneness and make sure your meats are reaching the proper temperatures for safety as well. I use one just like the one I linked to above. It has a feature that, when using the oven or grill, you can set the desired end temperature and the timer will beep when that temperature is reached. It’s kind of amazing.

For six-minute Paleo instant pot balsamic pork tenderloin, you want your tenderloin to be at 137 degrees when you remove it from the instant pot and 145 degrees after it rests for ten minutes while you reduce your sauce. Perfect.

Changes I made to convert the original recipe to my six-minute Paleo instant pot pork tenderloin recipe:

One of the ingredient changes I made was to swap cornstarch with tapioca flour/starch you can also use arrowroot!. If you have not used it as a thickening agent before you should know that the consistency will look a little different, but the taste will not be impacted at all. The tapioca flour adds a more gelatinous set to the sauce.

I also swapped brown sugar for organic honey and canola oil to coconut. I use a flavorless and odorless coconut oilwhen I don’t want to have a coconut flavor in my food, but still want the health benefits of coconut oil.

If you are questioning whether Worcestershire sauce is Paleo or not, then we think the same way. I researched it before I added this to my weekly meal plan, and was happy with the answers I found. If you’d like to check it out for yourself, click here.

Quick release the pressure when the timer rings. Check that pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.

Turn Instant Pot to saute. Add tapioca starch to water and mix thoroughly. Add to Instant Pot and bring to a boil. Then turn off and on to maintain a simmer, until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.

Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.

Some of the links on this website are affiliate links. That means that if you purchase a product through one of my links, I receive a small commission, and the price is still the same for you! To learn more about this, click here.

Thank you for helping me keep this blog going. I appreciate your support.

HI, I’M ASA!

I believe one should never underestimate the power of a good cup of coffee or the perfect glass of wine and that beauty is ageless.

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Drinking vinegar may not sound like something you’d use to create a tasty beverage, but it is destined to become one of your new favorites.

You have probably seen many articles about the benefits of apple cider vinegar, as it has been marketed as a cure-all for quite some time now. Just go to Pinterest or Google it- you will be bombarded with articles touting its many magical powers.

While it is great that it can help control dandruff, dry skin, cholesterol, asthma, and more, what really matters to me is its impact on gut health. Drinking vinegar is fermented, and therefore contains probiotics.

Supplementing with probiotics (from fermented foods like drinking vinegar) has been shown to boost immune system function, and can even prevent infection.

For those with autoimmunity, boosting immune function, and preventing infection are crucial, especially for those of us taking medications that lower our immune function and make us more susceptible to infection while inhibiting our ability to fight them.

I first heard of drinking vinegar when I read about it in a magazine article.

What really got my attention was that drinking vinegar has the same healing benefits of Kombucha, which is fermented tea, but without the kombucha taste. Maybe I just haven’t had good kombucha, but I just cannot get on the Kombucha train. I have considered making it, but am a little intimidated (okay, darn right scared) of the “mother” part of it, which is the blob of bacteria and yeast that grow on top while it ferments.

I buy Bragg apple cider vinegar which proudly advertises that it has “the mother” (the floating bits of yeast that make it cloudy), so I am good with that for now.

After reading the recipe I realized I had all of the ingredients I needed on hand, which was awesome!

I learned this the hard way. I used the mason jars I had on hand, and now I have rusty lids.

The process involves combining fruit and vinegar in the jar for 7 days at room temperature, straining the fruit out and returning the vinegar to the jar and adding honey, then refrigerating for another 7 days.

when I opened the finished product after 14 days, I was worried, because it just smelled like apple cider vinegar, even though it looked nice and dark with a deep blueberry color.

But when I poured my new drinking vinegar into my cup and topped it with my favorite raspberry lime seltzer, I was delighted. It is super refreshing and tangy- not at all earthy, like the kombucha I’ve tried.

I was so excited but . . .

two weeks was a long time to wait. I knew there had to be a faster way and there is.

Are you dying to try a drinking vinegar mocktail now?

Thankfully you won’t have to wait two weeks to try gut-healing drinking vinegar!

There are quick versions of drinking vinegar, which are also referred to as Shrubs.

Or

2- You can make your own healthy gut drinking vinegar

QUICK DIY PALEO HAPPY GUT DRINKING VINEGAR

Ready? I bet you have everything you need in your pantry right now.

Plus, when making your own drinking vinegar, the levels of sugar and other ingredients can be specified to your personal tastes.

To make a drinking vinegar mocktail or shrub, First, you need one large glass of (12-16 ounces) sparkling water (I use flavored, unsweetened seltzer) next you add two tablespoons raw apple cider vinegar. Finally, the fun part.

The flavor combinations are up to you. To sweeten the drinking vinegar you can add juices, honey, stevia, maple syrup, cinnamon, cayenne, ginger, or turmeric, which has natural anti-inflammatory ingredients. To keep it paleo, stay away from refined sugar, which is used in traditional recipes.

Mix well and enjoy your mocktail!

Some of the links on this website are affiliate links. That means that if you purchase a product through one of my links, I receive a small commission, and the price is still the same for you! To learn more about this, click here.

Thank you for helping me keep this blog going. I appreciate your support.

HI, I’M ASA!

I believe one should never underestimate the power of a good cup of coffee or the perfect glass of wine and that beauty is ageless.

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Paleo Shrimp Crack Slaw is a keto friendly recipe that came together on one of those, “I need to clean out the fridge” nights.

You know what I am talking about, right? You are digging around, trying to make sense of what is happening in your fridge, and realize you’re going to need to get creative if anyone is going to eat that night. I had some coleslaw mix that was on its “use by” date because I had forgotten about it when it was buried under the spinach and carrots the week before.

I didn’t have any of the typical proteins I would serve with traditional coleslaw, and honestly didn’t feel like eating coleslaw either. So what the heck was I going to do with this coleslaw mix?

I had made an “Egg roll in a Bowl” recipe before using coleslaw mix and had seen several crack slaw recipes floating around, but I didn’t have any ground beef or pork on hand, so that was out.

I did have frozen shrimp on hand as well as a few other necessary ingredients though, so keto friendly, Paleo Shrimp Crack Slaw was born.

While the shrimp thawed I looked for a few of those recipes I had seen. They all called for soy sauce and sugar and didn’t seem to have enough ingredients to yield the flavor I was hoping to achieve, so I made some mental adaptations to “Paleo-fy” (replacing sugar with steviaand soy sauce with coconut aminos) and went for it.

If Coconut Aminos are unfamiliar to you, it’s a gluten and dairy free, non-GMO, low glycemic alternative to soy sauce. I was skeptical, but the change didn’t even take getting used to. It’s a tasty alternative to that beloved sauce.

Stevia is a Paleo approved sweetener, as it is derived from a nutritive, natural source.I also use pastes in place of fresh garlic and ginger.

Some balk at the idea of buying pre-chopped veggies, but I am not one of those people.

My hands hurt if I do too much chopping, though not as much now that I have started using my handy, dandy new rolling knife, but I am busy and usually running around like a chicken with my head cut off, so I use shortcuts regularly.

Herbs in paste form are of my biggest time savers. I use garlic, ginger, and basil pastes often. You can click on the pictures below to read more or purchase.

If you prefer fresh garlic and ginger, by all means, please use it in the same quantities. I am sure your Paleo Shrimp Crack Slaw will be even more delicious as a result.

Some of the links on this website are affiliate links. That means that if you purchase a product through one of my links, I receive a small commission, and the price is still the same for you! To learn more about this, click here.

Thank you for helping me keep this blog going. I appreciate your support.

HI, I’M ASA!

I believe one should never underestimate the power of a good cup of coffee or the perfect glass of wine and that beauty is ageless.